Broiled Eggplant with Pesto

• 1 large eggplant
• About 1/2 cup extra virgin olive oil
• Salt
• Freshly ground pepper
• 3 tablespoons pine nuts
• A large bunch of basil
• 3 garlic cloves, peeled and crushed
• 3 tablespoons freshly grated pecorino or Parmesan cheese
• 1/2 lemon, to serve

1. Preheat the oven to 425F.
2. Cut the eggplant lengthwise in half, through the stalk.
3. Using a small, sharp knife, make a crisscross pattern across the cut surfaces, to a depth of about 3/4 inch.
4. Brush with a little of the olive oil and season.
5. Bake in the oven for 20 to 30 minutes.
6. The flesh should be very soft.
7. Meanwhile, lightly toast the pine nuts in a dry skillet, then remove from the skillet and cool.
8. Process the basil, garlic, and pine nuts, together with a little salt and pepper, to a paste in a food processor (or use a mortar and pestle for a more authentic result).
9. Now add enough of the olive oil to produce a loose-textured puree.
10. Finally, briefly mix in the cheese.
11. Spread the pesto over the scored surfaces of the eggplant and broil until golden and bubbling.
12. Serve with a squeeze of lemon.

eggplant, extra virgin olive oil, salt, freshly ground pepper, pine nuts, basil, garlic, freshly grated pecorino, lemon

Taken from www.cookstr.com/recipes/broiled-eggplant-with-pesto (may not work)